Coconut Custard (Zucchini) Pie Recipe

You will never know this pie has zucchini in it. It tastes just like a custard pie.


Lisa |

How To Make Coconut Custard (Zucchini) Pie

A seemingly odd combination but the steamed and softened zucchini provides an interesting flavor and texture in the finished coconut custard pie that simply is heavenly.

Prep: 15 mins
Cook: 1 hr 5 mins
Total: 1 hr 20 mins


  • 1 cup zucchini, chopped , peeled
  • 1 cup flaked coconut, divided sweetened
  • cup sugar
  • 1 ½ cup milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 pie crust, (9-inch) unbaked
  • 1 pinch ground nutmeg


  1. Preheat oven to 450 degrees F.

  2. Heat 1 inch of water to a boil in a small saucepan over medium heat.
  3. Add zucchini, cover, and steam until softened, about 5 minutes.
  4. In a blender or food processor, blend the cooked zucchini, ¾ cup of coconut, sugar, milk, eggs, vanilla extract, and salt until smooth.

  5. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
  6. Bake 10 minutes in the preheated oven.
  7. Reduce heat to 350 degrees F, and continue baking 50 minutes, or until a knife inserted in the center comes out clean.


  • Sugar: 20g
  • :
  • Calcium: 70mg
  • Calories: 288kcal
  • Carbohydrates: 32g
  • Cholesterol: 66mg
  • Fat: 16g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 202mg
  • Protein: 6g
  • Saturated Fat: 9g
  • Sodium: 140mg
  • Vitamin A: 194IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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